Prepare your chicken tenders by being sure the tendon is cut out of each one. Often grocery stores leave part of the tendon attached where this tender is attached to the breast. It's not pleasant to bite into so make sure your chicken is well trimmed.

In a shallow bowl mix up the eggs and water.

On a large plate mix together the almond meal, flax meal, oats, paprika, pepper and salt.

Roll the tenders in the egg and then the almond meal mixture. Press the mixture into the tenders then transfer to a wax paper lined baking sheet.

When all the tenders are coated, slide the sheet pan into the freezer for 1-2 hours. Cover the pan with some plastic wrap. After the tenders are fully frozen, transfer to a zip top bag until ready to use. If you're going to use them within 1-2 days, you can also store them in the refrigerator.

For best results, I recommend thawing these in the fridge during the day and then baking at 425 degrees for 17-19 minutes. Flip them halfway through. Do not over cook or chicken will dry out.

You can cook them from frozen. They will probably take more like 25-30 minutes from frozen. Just watch them. Always flip halfway through.